Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 27%
CARBS 55G51% OF CAL
9G FIBER31G OTHER15G TOTAL SUGAR
FAT 19G39% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light noodle salad loaded with fresh vegetables, herbs, and a sweet chili vinaigrette. Vegan-adaptable and bursting with bright Vietnamese flavors.

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Nutrition & ingredients

Ingredients

serves 4
  • 1/3 cup rice wine vinegar
  • 3 tablespoons organic cane sugar, coconut sugar, or honey
  • 1 ½ tablespoons fish sauce (or use vegan fish sauce or salt to taste then add a tiny drizzle of soy sauce or liquid aminos)
  • 1 teaspoon chili flakes
  • ½ cup red onion, sliced very thin- or use a shallot (or sub quick pickled onions, added later with herbs)
  • 2 garlic cloves, minced
  • 4-5 ounces uncooked rice vermicelli noodles, bean thread noodles, or “sea tangle” ( clear kelp noodles)
  • 2 cups julienned carrot
  • 2 cups julienned cucumber
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 1 cup roasted, unsalted peanuts
  • 2 tablespoons olive oil- optional- see notes
  • * Feel free to sub other veggies for the carrots and cucumber-like zucchini noodles, red bell, turnip, kohlrabi, radishes, etc.
PREP
20M
SODIUM
712MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.